Flour-less brownies packed with protein, fiber, iron and chocolatey goodness. Made with black bean, walnuts, and coconut.
Course Appetizer, Breakfast, Dessert, Side Dish, Snack
Cuisine American
Keyword sweets
Prep Time 30 minutesminutes
Cook Time 26 minutesminutes
Total Time 46 minutesminutes
Ingredients
1box/canno salt or low sodium organic black bean(rinsed and drain)
1banana
¼cuporganic raw rolled oats
½cupunsweetened cocoa powder
½cuporganic coconut palm sugar or any raw sugar
1largeegg( replace with another banana for a vegan substitute)
1tspbaking powder
1tspcinnamon
1tbspsalt
1tspvanilla extract
½cupchocolate chips (optional)
½cupwalnut pieces (optional)
½organic unsweetened shredded coconut (optional)
Instructions
Preheat oven to 350 degrees.
Rinse and drain the beans, till all the bean liquid is gone.
In a food processor or blender, pulse the oats for a coarse flour consistency. Pour into a large mixing bowl.
In the same food processor or blender add the beans and banana and blend until smooth, scraping sides as needed.
In the large mixing bowl combine the cocoa powder, oats, baking powder, cinnamon, sugar, salt, vanilla extract and the bean banana mixture with a hand mixer.
Add in the egg, blend till thoroughly combined.
Add half of the chocolate chip, walnuts, and coconut. Fold in or blend with the mixer for about 15- 30 seconds.
In a greased pan pour the mixture and spread evenly in the pan. Top with the extra chocolate chips and walnuts and bake for 20-26 minutes.
15 - 20 minutes into the baking top the brownies with the rest of the coconut and let bake for the remainder of the time.